Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing

Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing- perfect for healthy lunches or a nutritious side item to serve for the holidays! (vegan + nut-free)

For those of you that are vegetarian or vegan, you know that the holidays with family members who eat more “traditionally” means that:

You scavenge through the side items hoping that there’s something without bacon, OR

Bring your own damn food and show them that plants can make for a pretty tasty meal.

I usually opt for #2.

For Christmas I like to bring my stuffed shells because they travel well but Thanksgiving can be a little trickier. There’s only so much space in the oven with the turkey carcass taking up all the space so I find it’s best to bring a hearty side item that will fill me up and leave my taste buds happy.

This salad does just that thanks to all of the fiber and protein in the farro, sweet potatoes and chickpeas. I used Bob’s Red Mill Organic Farro in this recipe because it has a delightful chewy texture and slightly nutty flavor that pairs well with almost anything. Since it’s an ancient grain, those who suffer from gluten sensitivities (not allergies) may also tolerate it better than modern wheat.

Between the chili roasted chickpeas and sweet potatoes, the chewy farro, tart cranberries and creamy lemon tahini dressing, the whole thing is an explosion of flavors on your taste buds. It’s also easy to prepare in advance making it great for the holidays or healthy lunches.

Whether you need a plant-based option for yourself or for someone else at the table, this one is sure to please. I hope you enjoy it as much as we do!

For the Lemon Tahini Dressing

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat then set aside.

In a large bowl, add the cubed sweet potatoes with 1 tablespoon high heat oil and 1 teaspoon chili powder. Toss until evenly coated then transfer to the baking sheet and place in the oven to bake for 25-30 minutes, or just until soft. Reserve the bowl with remaining oil and spices.

In a small pot, warm 1 tablespoon oil over medium-low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the rinsed farro and stir, allowing it to toast for about 1 minute. Pour in 3 cups vegetable broth and bring to a boil. Cook for 25-35 minutes (until most of liquid is absorbed) then remove from heat, cover with a lid and let steam for 10 minutes. Remove lid and allow to cool.

In the same large bowl you used for the sweet potatoes, add the chickpeas and 1/2 teaspoon chili powder then stir until lightly coated in reserved oil.

Once the sweet potatoes are tender, transfer them to a separate large bowl (for serving). Add the chickpeas to the baking pan and roast them in the oven for 10 minutes. Add the kale to the bowl that the chickpeas were in along with a sprinkle of salt then use your hands to gently massage for about 15 seconds. Transfer the kale to the bowl with the sweet potatoes.

Meanwhile, make the dressing by combining everything together in a measuring cup and whisking until smooth. Add more water as needed to thin and salt to taste.

Once the chickpeas are finished cooking, allow to cool for 10 minutes then add them and the cooked farro to the bowl with the sweet potatoes and kale. Top with cranberries and parsley then mix to combine. Serve with dressing and enjoy!

If you’d like to prepare this in advance, make sure wait to add the dressing (or serve on the side). It is best served immediately with dressing.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.

I had actually made this recipe at the same time you posted your lunch! I try to work a few weeks in advance, especially for my sponsored posts. :)

I can imagine Thanksgiving would be the toughest holiday to be vegan. And yes, everyone adds bacon to brussels sprouts and they so don’t need it! lol This salad has everything that I love in it Sarah and farro is by far my favorite grain. I see this happening this week!

Farro is the BEST! It makes for such beautiful hearty salads. This is my kind of Thanksgiving side dish, too! I’m definitely going to keep this in mind…

This dish has loads of eye appeal! And your beginning commentary on the “traditional” Thanksgiving had me laughing here! Anyway, do you have a preference in eating this hot or cold? And, what’s your favorite tahini to use? Thanks! :)

I’m glad I could make you smile, Jerilyn! :)

I don’t think Whole Foods carries it. I’ve tried the 365 brand with mixed results. Sometimes it doesn’t taste very good. Tahini can be funny like that. Trader Joe’s also carries it but I haven’t tried that one yet!

The farro definitely shouldn’t be mushy as it’s a chewy grain with lots of texture. It sounds like maybe your potatoes got overcooked. I would keep a close eye on them next time or just add them on the side rather than mixing everything together.

This looks so amazing!! I usually go with the option of bringing my own dish and then eating almost the entire thing haha! I love that this salad is packed with so many delicious and filling ingredients!

This sounds absolutely heavenly!

What is the nutritional value of this delicious dish?

Hi Nancy! You can find the nutritional facts by copying and pasting the URL into MyFitnessPal.com. That allows you to adjust the ingredients based on what you used exactly so that your information is accurate. I hope that helps!